Ingredients

1 lb. carrots, peeled and diced

2 Granny Smith apples, peeled and sliced

6 cups canned vegetable broth

10 oz. fat-free condensed milk

2 Tablespoons honey

1/2 teaspoon ground cloves

Advertisements

Preparation

Cook carrots and apples in broth until both are soft, about 30 minutes.
Puree in a food processor and transfer to a large bowl.
Stir in condensed milk, honey and cloves.
The soup can be served hot or cold.